Food safety is a very important issue, which is closely related to our lives. Food safety law is the guarantee of food safety. How much do you know about food safety law? The following is what I arranged, I hope you like it!

First, multiple-choice questions * * * Some questions can be multiple-choice questions * * *

1. When was the Food Hygiene Law of People's Republic of China (PRC) promulgated and implemented? *** ***

In 2000

2. Where should food producers and operators report food poisoning incidents immediately? *** ***

A, people ***B, technical supervision bureau c, consumer association d, local health administrative department

3. What are the levels of quantitative classification management system for food hygiene supervision? *** ***

A，A，B，AB，C，ABC，D，ABCD，IV。

4. What level does the quantitative classification management level of food hygiene supervision represent? *** ***

A. Food flavor B. Catering service C. Food hygiene reputation D. Restaurant environmental hygiene

5. Which of the following foods is prohibited by the Food Hygiene Law of People's Republic of China (PRC)? *** ***

A. Unpackaged food B. Rotten food C. Unfreezed food D. Food beyond its shelf life

6. For food producers and operators who violate the Food Hygiene Law of People's Republic of China (PRC), what responsibilities should be investigated according to their illegal facts, nature, circumstances and social harm? *** ***

A. criticism and education B. administrative responsibility, civil responsibility and criminal responsibility C. warning D. not pursuing legal responsibility

7. What items are required in People's Republic of China (PRC) Food Hygiene Law to be disinfected before use? *** ***

A. Tableware B. Cooking utensils C. Drinking utensils D. Cooked food containers

8. What items should be marked on the label of shaped packaged food? *** ***

A. production date B. shelf life C. factory name and address D. formula or main components

9. What personal hygiene requirements should food practitioners comply with when taking up their posts? *** ***

A. wear clean work clothes and work caps. Do not be associated with diarrhea, facial wounds or infections.

C. Don't wear nail polish and wear a ring. D. Keep your hands clean and hygienic.

10. According to the Food Hygiene Law of People's Republic of China (PRC), any food production and business operation entity must: * * * * * when starting business.

A. Get a health permit B. Employees get a health certificate

C. employees have passed health knowledge training. D. all the above options are available.

1 1. According to the Food Sanitation Law, who has the right to report and sue violations of the Food Sanitation Law? *** ***

A. Food producers and marketers B. Consumers C. Anyone D. Victims

12. What kind of * * * * can cause food poisoning?

A. salt B. monosodium glutamate C. nitrite D. white sugar

13. The following condiments are related to hypertension * * * * * *

A. pepper noodles B. salt C. vinegar D. monosodium glutamate

14. Which of the following fresh soybean milk is the safest to eat * * * * *

A. Fresh soybean milk can be eaten after it is squeezed. B. Fresh soybean milk can be eaten after squeezing and filtering.

C, add a certain amount of boiling water and eat.

D. Fresh soybean milk must be cooked for 5 minutes before eating, which is the safest.

15. When alcohol is used for disinfection, the best disinfection concentration is * * * * *, and the disinfection effect is the best.

A. 100% alcohol B. 95% alcohol C. 80% alcohol D. 75% alcohol

16. The basic principle of preventing bacterial food poisoning is * * * * * *

A. prevent pollution: prevent food from being contaminated by bacteria.

B. Strengthen storage: Strengthen the storage of nitrite, avoid misuse of salt, designate a special person to be responsible and set up a special counter.

C, controlling reproduction: controlling the growth and reproduction of bacteria D, killing pathogenic bacteria: thoroughly heating.

17. What requirements should health food meet: * * * * *

(1) It has a clear and stable health care function as proved by necessary animal and/or human function tests;

B, all kinds of raw materials and their products must meet the requirements of food hygiene, and do not cause any acute, subacute or chronic harm to human body;

C, the ingredients and dosage of the formula must have scientific basis and clear functional ingredients. If the functional components cannot be determined under the existing technical conditions, the names of the main raw materials related to health care functions shall be determined;

D labels, instructions and advertisements shall not publicize the curative effect.

18. The correct statement about sprouted potatoes is * * * * * *

A. It contains solanine, which is insoluble in water, especially in young buds and bud eyes. The content of solanine can reach 0.3% ~ 0.5%, and normal people can cause poisoning if they eat 0.2 g ~ 0.4 g.

B. the way to prevent potatoes from sprouting is to keep them at low temperature and put them in a place without direct sunlight to prevent them from sprouting.

C. don't eat potatoes with many buds and green skin. Potatoes with few buds should be thoroughly dug out of buds and bud eyes, and part of the skin around the bud eyes should be cut off and stewed in brown sauce.

D. Using the weak alkalinity of Solanum nigrum, adding proper amount of rice vinegar when cooking potatoes, and decomposing Solanum nigrum by using the acidity of vinegar can play a detoxification role.

19. The reason why half-cooked instant-boiled mutton is not suitable for eating is * * * * * *

A. it is easy to be infected with trichinosis or cause food poisoning. B. it is easy to cause allergies. C. it should not be digested by the human body. D. it tastes bad.

20. The purpose of storing food in the refrigerator at a low temperature of 0-4 degrees is * * * * * *.

A. freeze the bacteria in food to death. B. Inhibition of bacterial reproduction

C. prevent bacterial pollution D. food will not rot and deteriorate after long-term storage.

2 1, sanitary requirements for tableware use * * * *

A. disposable tableware shall not be reused. B. Disinfected and unsterilized tableware should be stored separately.

C used disposable tableware can still be used after cleaning.

D sterilized and unsterilized tableware do not need to be stored separately.

22. What are the prohibited items of health food * * * *

A. nux vomica b, rice husk * * * * * c, croton d and American ginseng.

23. The following methods can be used to identify water-based foods containing formaldehyde: * * * * *

A. see if the color is normal. B. Smell it for * * *. C. I feel tough. D. the taste is hard.

The scientific name of Clenbuterol is * * * * *.

A. ractopamine B. Clenbuterol hydrochloride C. Sodium nitrite D. Sodium benzoate